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- Title
Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses.
- Authors
Santos-Espinosa, Alejandro; Beltrán-Barrientos, Lilia María; Reyes-Díaz, Ricardo; Mazorra-Manzano, Miguel Ángel; Hernández-Mendoza, Adrián; González-Aguilar, Gustavo Adolfo; Sáyago-Ayerdi, Sonia Guadalupe; Vallejo-Cordoba, Belinda; González-Córdova, Aarón Fernando
- Abstract
Purpose: The purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk. Methods: A qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by reversed-phase high-performance liquid chromatography in fermented milk (FM). Two inoculum concentrations (107 and 109 CFU/mL), two incubation temperatures (30 and 37 °C), three glutamate concentrations (1, 3, and 5 g/L), and three pyridoxal 5′-phosphate (PLP) concentrations (0, 100, and 200 μM) were assessed to establish suitable conditions to enhance the GABA yield in FM. Results: Results showed that, from a total of 94 LAB strains, fermented milk with two Lactococcus lactis strains (L-571 or L-572) presented the highest GABA production. However, 37 °C of incubation and 109 CFU/mL and 3 g/L of glutamate significantly led the highest GABA yield in FM with L-571. Further studies are needed to establish the optimum conditions for producing GABA by this strain, and in vivo studies may reveal its potential use as GABA-producing culture. Conclusion: These results highlight the importance of wild LAB strains in order to generate new alternatives and opportunities in the development of functional foods containing GABA.
- Publication
Annals of Microbiology, 2020, Vol 70, Issue 1, p1
- ISSN
1590-4261
- Publication type
Article
- DOI
10.1186/s13213-020-01542-3